GERMAN COFFEE SPONGE CAKE

1
Ellen Bales

By
@Starwriter

I got this recipe from a dear friend who got it from a very old cookbook she found at a garage sale. It is a German recipe translated by Gertrude Berger Schmidt (1888-1960). The original doesn't call for frosting, but I have added a cream cheese frosting.
Photo: Lifestyle.yahoo.com

Rating:

★★★★★ 1 vote

Serves:
8-10
Prep:
15 Min
Cook:
25 Min

Ingredients

  • 4
    egg yolks
  • 1 c
    sugar
  • 1/2 c
    karo syrup
  • 1/2 tsp
    salt
  • 1 1/2 c
    cake flour
  • 2 tsp
    baking powder
  • 1 tsp
    vanilla
  • 1/3 c
    cold coffee
  • 1 c
    ground pecans
  • 4
    egg whites

How to Make GERMAN COFFEE SPONGE CAKE

Step-by-Step

  1. In a large bowl, combine egg yolks, sugar and Karo. Beat well. Add salt, flour, baking powder, vanilla, and coffee. Beat well. Add nuts.
  2. In a separate bowl, beat egg whites until stiff peaks form and fold into batter.
  3. Pour batter into a greased and floured 9x13-inch pan or two 9-inch round cake pans. Bake in a preheated 350-degree oven for about 25 minutes, or until a wooden toothpick inserted near center comes out clean.
  4. Frost with Cream Cheese Frosting:

    8 oz. cream cheese, softened
    1/2 stick butter
    1 box powdered sugar
    2 tsp. vanilla extract
    1/3 cup chopped pecans

    Combine all ingredients, except nuts, and mix well. Frost the top of a 9x13-inch cake, or if making layers, frost between each layer, as well as top and sides. After frosting, sprinkle nuts over cake.

Printable Recipe Card

About GERMAN COFFEE SPONGE CAKE

Course/Dish: Cakes
Dietary Needs: Vegetarian
Hashtags: #delicious #simple



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